Easy Vegan Waffle with Thai Mango Sauce ~ Gluten-Free)

Today is the pancake day in England. Has the other side of this world got the pancake day as well? Please tell me if you don’t mind! 🙂

For a bonus, you will see four recipes in this post. Keep reading underneath. Wish you like it! 🙂

I like to have a bit difference this year. I will make waffles instead of the traditional pancakes for myself, it is vegan and gluten-free. And the sauce is Thai style mango sauce, just like to have a bit unusual. Serving with a dollop of sweet coconut cream.

But I still make the old fashion dairy pancakes for my hubby, because he loves eggy pancakes. So, you can get the old fashion dairy pancake recipe below.

Easy Vegan Waffle with Thai Mango Sauce ~ GF

Ingredient for the Vegan Waffles:

1 1/2 cup Buckwheat flour or any gluten-free flour

1 1/2 tsp Baking powder

1 tsp Ground cinnamon

Pinch of Pink sea salt

1 tbsp Unrefined molasses sugar

1 1/4 cup Nut milk of your choice

1 tbsp Flax meal + 3 tbsp Warm water, mixed and set aside 5 minutes

3 tbsp Vegan butter or coconut oil, melted

1 tsp Vanilla extract

Ingredient for Thai Mango Sauce:

1 large Mango, peeled and cut into small cube size

2 tbsp Coconut oil

2 tbsp Maple syrup

1 tsp ground Lemongrass (or use the fresh lemongrass)

1/2 tsp ground Ginger

1 tsp Lemon juice or lime juice

1/2 tsp Hot chilli powder ( I used paprika)

Ingredient for Apple Cinnamon Sauce:

2 Apples

2 tbsp Vegan butter

2 tbsp Unrefined molasses sugar

1 tsp Ground cinnamon

1/4 cup Maple syrup

Method:

For the mango sauce, place all the ingredients in a medium saucepan over medium heat. Cook for 5 minutes or until the mangoes are soft, stirring occasionally. Set aside.

Prepare apples by peeling, removing the core, and cutting into cubes size.

In a medium saucepan, add butter, brown sugar, cinnamon, syrup, and apples. Set heat medium to low and cook for 3-6 minutes or until apples are soft, stirring occasionally. Set aside.

Slowly add nut milk and the flax ‘egg’ in the flour mixture, vigorously whisking until smooth and fluffy batter without any lump can see. Add melted vegan butter and vanilla extract, mix well.

Set the frying pan over medium heat. Scoop about 2 tbsp of batter into the pan, then gently spread the batter into a flat circle and cook for 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown.

If you like to make waffles like mine, just follow your waffles machine’s instruction to get the best result.

Serve with the berries or cooked apple from above and drizzle with more maple syrup.

Ingredient for the dairy pancakes: (gluten-free)

1 1/4 cup Buckwheat or other gluten-free flour

1 tsp Baking powder

Pinch of Sea salt

3/4 cup Nut milk + 3/4 tsp Apple Cider Vinegar, mixed and set aside

2 tbsp Maple Syrup

2 Eggs

2 tbsp Vegan butter or coconut oil, melted

Note:

Better to keep the cooked pancakes warm by using a clean tea towel to cover it when you frying the rest of the batter.

Brilliant! That mango sauce would be dynamite on just about anything, and it makes me think of my favorite Thai dessert, mango sticky rice. You know, I bet it would be pretty incredible if I put the sticky rice in the waffle iron instead….